There’s something about a warm, comforting bowl of soup that just makes everything feel right, isn’t there? Today, I want to share my take on the Olive Garden wedding soup recipe, a dish that has been a staple in Italian-American kitchens for decades.
Honestly, it’s the kind of meal that hugs you from the inside out, especially on chilly days when you need a little comfort.
If you’re curious, the “wedding” in Italian wedding soup doesn’t actually mean it’s served at weddings. The original Italian name is minestra maritata, which roughly translates to “married soup.” It’s all about the marriage of flavors the rich chicken broth, tender meatballs, and vibrant greens coming together in perfect harmony.
I first tried this soup at a local Italian-American diner, and the flavors stuck with me. Later, I decided to recreate it at home with my own twist. Whether you’re making a cozy weeknight dinner or planning a gathering, this Italian wedding soup recipe is always a crowd-pleaser. If you love hearty, homestyle soups, you might also enjoy our cocky leeky soup recipe for a slightly different but equally comforting take.
Why You’ll Love Olive Garden Wedding Soup
First things first this Homemade Olive Garden wedding soup is all about balance. The broth is light yet flavorful, rich with the deep notes of chicken and the subtle sweetness of fresh vegetables. Each spoonful feels like it’s layered with love and care.
The tender meatballs are juicy and full of savory goodness. Using dark meat makes all the difference they almost melt in your mouth while carrying a robust flavor. Mixed with the slightly chewy pasta, every bite is satisfying without being heavy.
Then there are the greens. Kale, escarole, or spinach adds freshness and a slight bitterness that perfectly complements the savory meat and broth. Combined, this Italian wedding soup is a comforting, flavorful experience like a warm hug in a bowl that’s perfect any time of year.
Ingredients Required for Olive Garden Wedding Soup Recipe
Before you start, make sure you have all the following ingredients listed below for this Olive Garden Wedding Soup Recipe
For the Soup:
- 5 lbs chicken leg quarters (or 2.3 kg, bone-in, skin-on)
- 1 large onion, chopped
- 2–3 carrots, chopped
- 2–3 celery stalks, chopped
- 2–3 cloves garlic, minced
- ½ cup white wine (optional)
- 10 cups filtered water (or store-bought chicken stock)
- 1–2 bay leaves
- 1 lb kale or spinach, chopped
- Salt and pepper, to taste
For the Meatballs:
- 1.5 lbs ground dark meat chicken (or leftover chicken from stock)
- 2 egg yolks
- ½ cup grated Parmesan or Pecorino cheese
- ¼ cup panko breadcrumbs
- 1 tsp garlic powder or 1 clove fresh garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp sage (optional)
- 1–2 pinches salt and pepper
- 1–2 tbsp olive oil (optional, if extra fat needed)
- Fresh parsley or basil, chopped (optional, for texture and color)
Kitchen Equipment Needed
- Large stockpot or oven-safe pot
- Cutting board and knife
- Food processor or meat grinder (optional)
- Mixing bowl
- Slotted spoon
- Wooden spoon or spatula
- Measuring cups and spoons
Prep time: 25–30 minutes
Cook time: 3–24 hours (depending on stock preparation method)
Total time: 3 hours 30 minutes – 24 hours
Copycat Olive Garden Wedding Soup Recipe
Just follow these easy steps to make your own Olive Garden Wedding Soup at home
1. Prepare the stock: Separate chicken meat from bones and skin. Place bones, skin, onion, carrots, and celery in a large pot. Cover with filtered water, add bay leaves, and simmer on the stove or in a low oven (200ºF / 95ºC) for several hours or overnight for a rich, flavorful broth.
2. Clarify the broth (optional): Beat 2 egg whites with cold water and stir into the warm stock. Simmer for 10 minutes and skim off the coagulated impurities. This step gives a clearer broth but is optional.
3. Make the meatballs: Mince chicken dark meat or use a food processor. Mix with egg yolks, breadcrumbs, Parmesan, garlic, dried herbs, salt, and pepper. Add olive oil if needed. Roll into small bite-sized meatballs.
4. Cook the pasta and vegetables: Chop kale or spinach, slice carrots and onion. Add pasta (like orzo) to the simmering broth about 15 minutes before the soup is done.
5. Poach the meatballs: Gently add the prepared meatballs to the simmering broth. Cook 10–15 minutes until fully cooked. Add chopped greens about 10 minutes before serving, stirring gently.
6. Finish and serve: Taste and adjust seasoning with salt, pepper, and a splash of lemon juice or vinegar if desired. Serve hot, garnished with fresh parsley or extra grated Parmesan for a cozy, comforting bowl of Italian wedding soup.
How to Store Olive Garden Wedding Soup Properly?
Refrigerate leftover soup in an airtight container for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove over medium heat, adding a splash of water or stock if it’s too thick. Greens are best added fresh when reheating to keep them tender.
What to Pair and Serve with Olive Garden Wedding Soup
1. Classic Italian Style: Serve it straight from the pot with a sprinkle of fresh Parmesan. Honestly, sometimes nothing else is needed just a warm bowl and a cozy evening.
2. With Garlic Bread: I love dunking crusty garlic bread into the broth. It soaks up all the flavors and makes each bite even more comforting.
3. Over a Bed of Rice: For a twist, pour the soup over steamed rice. It’s hearty and perfect if you want a little extra carb comfort.
4. With a Side Salad: A fresh Caesar or mixed green salad balances the richness of the soup perfectly. I often toss in some cherry tomatoes for color and sweetness.
5. In a Bread Bowl: Sometimes, I hollow out a round loaf and serve the soup inside. It’s fun, cozy, and makes for a great presentation.
6. With Grilled Cheese: Pairing it with a gooey grilled cheese is pure nostalgia. The melted cheese and savory broth together are unbeatable.
7. With Roasted Vegetables: I like to roast some carrots, zucchini, or bell peppers and serve them on the side it adds texture and extra flavor.
8. Topped with Fresh Herbs: A few fresh basil or parsley leaves sprinkled on top instantly brighten the flavors. We do this every time we make it.
9. With a Glass of White Wine: A crisp white wine pairs beautifully with the soup, especially if you’ve added a splash of wine while cooking the broth.
10. Alongside Another Soup: Sometimes we mix it into a little Italian soup tasting night. Our favorite combo is with the bj’s chicken tortilla soup recipe different, but the flavors complement each other perfectly.
My Personal Experience With this Recipe and Some Tips
1. Use dark meat for meatballs
It’s juicier and tastier than chicken breast. Your meatballs will melt in your mouth.
2. Don’t skip the stock
Homemade stock makes the soup so rich. Even just simmering bones and veggies a few hours is enough.
3. Chop veggies small
Small pieces cook faster and are easier to eat with the pasta and meatballs.
4. Add greens last
Toss kale or spinach in at the end so they stay bright and fresh.
5. Taste as you go
Always check salt and pepper before serving. You can fix it, but you can’t take it out!
6. Use fresh herbs
Parsley or basil at the end makes the soup look and taste amazing.
7. Don’t overcrowd meatballs
Give them space to cook so they stay round and don’t fall apart.
8. Try a splash of lemon or vinegar
Just a little at the end brightens all the flavors.
9. Cook pasta separately if you want
This keeps it from getting mushy if you plan to store leftovers.
10. Make a double batch
This soup freezes really well, and it tastes even better the next day.
FAQs on Olive Garden Wedding Soup Recipe
Here are some common questions I’ve got you covered about the Olive Garden Wedding Soup Recipe.
1. What is Olive Garden wedding soup?
We love calling it cozy comfort in a bowl! It’s an Italian-American classic with meatballs, greens, and tiny pasta in a flavorful chicken broth. Some people know it as Italian wedding soup, but don’t worry it’s not actually for weddings.
2. Can I make this soup with store-bought stock?
Absolutely! Homemade stock tastes amazing, but using store-bought chicken stock still gives great flavor and saves time. We sometimes do that on busy weeknights.
3. What meat is best for the meatballs?
We always use dark chicken meat. It’s juicier and more flavorful than breast, and it holds together nicely when poaching in the soup.
4. Which pasta works best?
Orzo is classic, but couscous or tiny shells work too. Just don’t overcook it soaks up the broth fast!
5. Can I make this soup ahead of time?
Yes! We often make it a day ahead. The flavors deepen overnight, and it reheats beautifully on the stove.
6. Can I freeze Olive Garden wedding soup?
Definitely. We freeze it in portions. Just add fresh greens when reheating so they stay tender and vibrant.
7. How do I make the soup taste like the restaurant version?
A splash of white wine or a Parmesan rind while cooking really lifts the flavor. Trust us, it makes a big difference!
8. Can I substitute the greens?
Sure! Kale, spinach, escarole, or even chard work. We like curly kale because it holds the broth well and looks pretty in the bowl.
9. How do I keep meatballs from falling apart?
Mix your ingredients gently, use egg yolks, and don’t overcrowd the pot when poaching. That’s our trick for perfect meatballs every time.
10. Are there other soups that pair well with this?
Yes! We love having a little soup night. For a fun twist, try pairing it with our broccoli cheddar soup recipe the flavors complement each other beautifully.
This copycat Olive Garden wedding soup recipe is a perfect blend of comforting flavors and simple ingredients. It’s easy to make at home and tastes just like the restaurant version, if not better. Whether you’re cooking for family or meal prepping for the week, this soup is hearty, healthy, and absolutely satisfying. Try this recipe for Italian wedding soup today and bring a little Italian-American magic to your kitchen!
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